Time to choose Today, bakers have a range of powdered, activated emulsifier types from which to select, each with its particular applications and advantages. For industrial bakers using shortenings or gels, one option is to choose a versatile active emulsifier that can be applied in a variety of products from sponge cakes, Swiss rolls or layer cakes to pound cakes. Other activated emulsifier products particularly suited to retail cake mixes can ensure very fast reactions, as can be seen by the whipping curve in Figure 2. Depending on the cake type, low density can be achieved in as little as two to four minutes, making it possible to create lighter, softer and highly aerated cakes. Such emulsifiers are also highly tolerant of other ingredients – enabling optimal results in situations where the manufacturer has little control over consumer ingredient choices. Sustainable choice Last, but certainly not least, using activated emulsifiers in cake production opens the way to more sustainable product offerings. A small, but growing number of ingredient manufacturers can, in fact, deliver emulsifiers with RSPO (Roundtable on Sustainable Palm Oil) Segregated certification. Achieving this level of sustainability, however, requires more of the manufacturer’s own production setup, and Palsgaard has been busy supporting customers that aim to make the transition by sharing the emulsifier producer’s own RSPO transition experience. likelihood of a smooth, cost-effective transition. To enhance the chances of success with new, market-compliant cake products, contacting an activated emulsifier producer to learn more about these highly effective ingredients is a wise first step for any manufacturer’s PHO-free strategy. Source: American Journal of Preventive Medicine, 2015. 1 Key success factor Key to a successful transition from PHO- to non-PHO-based baking recipes is access to expertise from the emulsifier manufacturer. Leading manufacturers can typically provide application experts, pilot labs and generic recipes to assist the baking industry, increasing the Figure 2: The whipping profile of a high-speed cake mix emulsifier, measuring aeration against whipping time. 700 650 600 g/litre of cake batter 550 500 450 400 350 300 250 200 0 2 3 4 Minutes of whipping ABOUT THE AUTHOR Arne Pedersen Arne has been Product & Application Manager for Bakery & Confectionery at Palsgaard’s Danish headquarters since 2005. Originally a certified baker and food technologist, Arne has more than 20 years of experience working with product development and product management in the bakery and confectionery industry. His email is ap@palsgaard.dk 4
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